We deal in different varieties of rice ranging from Basmati, Non Basmati, Easy Cook, Broken..etc
Shreeji International, known as global exporter of finest quality rice based at Gondia ,Maharashtra India known as “Rice City of India”. We deal in different varieties of rice in category of Basmati, Non Basmati, Easy Cook, Broken, South Indian rice like Sona Masuri, Matta Rice, Ponni Raw, Ponni Boiled, Idly, Jaya, Jeera Sambha..etc are few names but there are many more. We are dedicated to deliver superior quality rice to our customers.
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FIEO is one of the agencies authorized to issue APTA Certificate. This Free Trade Agreement is between India and Sri Lanka which offers tariff concession by the Governments of both countries. Export Inspection Council is sole agency to issue Certificate of Origin under this agreement.
Food Safety and Standards Authority of India (FSSAI) is a legal authority that provides food licenses to every Food Business Operators (FBO) in India according to Section 31 (1) of the FSS Act, 2006 to regulate the food quality as per the rules and regulations of the FSSAI.
The Agricultural and Processed Food Products Export Development Authority (APEDA) was established by the Government of India under the Agricultural and Processed Food Products Export Development Authority Act passed by the Parliament in December, 1985.
Spices Board is the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad.The Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry.
Udyog Aadhar is a Unique Identification Number issued to Micro, Small and Medium Enterprises (MSMEs). It is issued by the Ministry of Micro, Small and Medium Enterprises. But now the Udyog Aadhar is revised into Udyam. New MSMEs need to register now under the Udyam Registration Portal and obtain Udyam Certificate.
Non Basmati
Sona Masuri is a lightweight and aromatic medium-grain rice. It also contains less starch than other rice. So if you are looking for ways to have fewer carbs, but still have rice as your meal option then Sona Masuri is a better choice.
Basmati
1121 basmati rice is the world's longest rice grain that is popular amongst all rice varieties. Characteristically is called as long grain aromatic rice ,grown for many centuries in Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking. This comes in different varieties Golden Sella, Creamy Sella and White Rice which depends on how paddy is processed
Non Basmati
This is the most preferred rice of south Indians. It grows all over the fertile paddy fields of Cauvery Basin, we take greater care in selecting the paddy in its best season.
Basmati
Sugandha Basmati Rice is produced in the fertile plains of North India. Sugandha Basmati Rice is Hybrid of Traditional Basamti Rice and has no additional aroma. Cooking of Sugandha Basmati Rice Rice is identical to Basmati Rice . It has prodigious demand all over the world and is the most common replaceable variant of Traditional Basmati Rice. The Grain is long slender and thin.This comes in different varieties Golden Sella, Creamy Sella and White Rice which depends on how paddy is processed.
Non Basmati
Ponni rice is a variety of rice developed by Tamil Nadu Agricultural University in 1986. It is widely cultivated in Tamil Nadu, a state in India and is a hybrid variety of Taichung 65 and Myang Ebos 6080/2.
Easy Cook & IR
Easy cook rice is long grain parboiled rice having golden or creamy clour appeareance. It has minimum lenghth of 6.4mm and takes less boiling process.This is rich in taste and part of everyday food.Most popular among African country.
Non Basmati
Matta Rice is a rich parboiled rice which is long in size and falls under the sorted rice category. It is also called Red Boiled Rice Matta rice is the most preferred and consumed rice in Kerala and grown principally in the Palakkad district of Kerala.
Non Basmati
Idly rice is an Indian rice which is parboiled. Parboiled rice is pre-processed in order to reduce soaking time before grinding and it also has gelatinised starch which gives added texture.
Basmati
Pusa Basmati Rice is also called "Todal". It is a hybrid semi-dwarf plant with most of the qualities of Traditional Basmati Rice. It is nearly same or better to traditional basmati rice in terms of its fragrance, alkali content and taste.This comes in different varieties Golden Sella, Creamy Sella and White Rice which depends on how paddy is processed
Non Basmati
Jeera Samba Rice also known as Jeeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani's are made with this rice.
Non Basmati
Jaya rice is one of the popularly used rice varieties in Kerala. Largely cultivated in Karnataka, Andhra & parts of Kerala. Each grain is defined in shape, size & colour and is parboiled to retain its rich nutritional value. It has high carbohydrate, which provides ample energy.
Basmati
Sharbati Rice are basically long grain rice which are are grown in Haryana, Punjab & Uttar Pradesh regions of India. They become fluffy and non-sticky after cooking.Sarbati Basmati Rice is reckoned for its pleasant smell and good taste and one of low cost rice.This comes in different varieties Golden Sella, Creamy Sella and White Rice which depends on how paddy is processed.
Non Basmati
Red raw rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value among rice eaten with the bran intact. The rice will be slowly digested and energy will be slowly released.
Non Basmati
This is long grain non basmati rice from India. It is famous for its economical prices, natural flavor, rich protein and high caloric content.
Non Basmati
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan color of rice. We do brown rice for all varieties of rice.
Pulses
Also known as cowpea or white lobia. Lobia is cultivated in Asia and widely cooked here as well. the lobia is made into a curry, stir fried to make sundal and can even be used in salads when boiled.
Pulses
Kabuli chana is super popular in the state of Punjab, in India. The authentic pindi chole used kabuli chana in it and served best with kulchas and bhaturas. Kabuli chana is also used in Mediterranean cuisine, and is the main ingredient for the hummus and falafel.
Pulses
Kala chana usually is soaked overnight, pressure cooked and then made ready to use. Popularly served as part of the ashtami prasad , kala chana, puri and halwa. Kala chana is also used to make curries and gravies. In Kerala, the kala chana is used in a classic recipe called the Kadala curry, essentially black chana dunked in a coconut milk based curry.
Pulses
Chana dal is baby chickpeas that has been split and polished. It looks and tastes like small kernels of sweet corn, and is one of the most popular ingredients in Indian cuisine. Chana dal is delicious, nutritious and easily digested. Apart from being used in soups, salads, curries, dal preparations, savouries, sweets and rice dishes, the legumes are also roasted and powdered into chickpea flour (besan), another ingredient that is widely used in almost every province of India.
Pulses
This versatile dal that is packed with nutrients, can be used as is by soaking and cooking it or made into sprouts and used too. Not just used to make the green moong dal dish but can also be used in salads, pulaos, cheelas, soups and even in parathas.
Pulses
One of the most commonly used dal in Indian households is this yellow moong dal. Dehusked, with it's skin taken off, this yellow moong dal gets cooked very easily and does not require soaking for a long duration. It is used in both sweet and savoury cooking. From making a classic dal to halwa, stuffing in parathas and used to make salads and even khichdi, this versatile dal is used across the country and is packed with nutrients.
Pulses
Popularly known as arhar dal. Toor dal is the main ingredient of the South Indian sambar and the Gujarati Dal. It is rich in iron, folic and magnesium. Used in sambar, bisi bele bhaat, and the popular sweet dish called obbattu or puran poli. The cooked toor dal is the main filling in it.
Pulses
Familiar with North Indians speak of Rajma Chawal. Yes the rajma gravy goes best with some steamed rice, making it a complete meal. Red kidney beans are ideally soaked overnight, boiled and then used in any recipe. Apart from using it to make the rajma dish, the boiled rajma is used in salads. Rajma is an essential ingredient in Mexican cooking as well. Used to make the classic chilli and an integral part of fillings in the Mexican cuisine.
Pulses
The orange masoor dal is essentially the whole masoor dal that has been dehusked, removing the skin. Easy to digest and quick to cook. This earthy flavoured dal is used to make dals in different ways, varying from region to region. Apart from just being a high source of protein, it contains essential amino acids, potassium, iron and fiber.
Pulses
Black skinned urad dal with a white interior, this black dal is packed with nutrients and super high in fiber. Cooks best when soaked overnight. This black dal is used to make dals, and even mithais. The classic Dal makhani and dal bukhara is made using this whole black urad dal.
Pulses
Whole white urad dal is essentially used, wher it is required o be ground, mostly into a batter or a flour. A variety of vadas are made using this whole urad dal.
Pulses
The split white urad dal, is used differently in various regions. In South India, urad dal is an important element of the tadka or seasoning. It adds a bite to the dish the tadka is added to. Apart from making dal out of the urad dal, this split white urad dal is used to make papads, vadas, and even payasams. Urad dal not just improves digestion, but also controls cholesterol.
Feel free to contact us to get quote, discuss market outlook, get advice on grain markets or to get more information about our company.
